Rhubarb Dutch baby with vanilla sauce

Name: Rhubarb Dutch baby with vanilla sauce
Prep time: 3300 s
Cook time: 900 s
Total time: 4200 s
Yield: 4 Servings
Cuisine: american
Ingredients: 200 g rhubarb; 1 vanilla bean; 400 ml milk (divided); 1 tbsp starch; 90 g sugar (divided); 2 egg yolk; 3 tbsp white wine; 2 eggs; 2 tbsp maple syrup; ¼ tsp salt; 65 g flour; 1 tbsp butter

Based on 6 ratings

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

200 g	rhubarb
1	vanilla bean
400 ml	milk (divided)
1 tbsp	starch
90 g	sugar (divided)
2	egg yolk
3 tbsp	white wine
2	eggs
2 tbsp	maple syrup
¼ tsp	salt
65 g	flour
1 tbsp	butter

Metric

Imperial

How-To Videos

How to cook milk

Quick vanilla sauce

How to separate eggs

Utensils

small pot
whisk
cutting board
knife
2 bowls
pot
oven
ovenproof pan
bowl
hand mixer with beaters

Nutrition per serving

Cal
365

Protein
11g

Fat
13g

Carb
51g

Step 1/4

For the vanilla sauce, halve vanilla bean and scrape the seeds. Add bean, seeds, and some milk to a small pot, bring to a boil and set aside.

1 vanilla bean
250 ml milk

small pot
whisk
cutting board
knife

For the vanilla sauce, halve vanilla bean and scrape the seeds. Add bean, seeds, and some milk to a small pot, bring to a boil and set aside.

Step 2/4

Mix remaining milk, starch, sugar, and egg yolks. Remove vanilla bean from the pot and gently re-heat vanilla milk. Slowly add starch mixture and stir thoroughly until sauce thickens. Add to a bowl, stirring often to avoid a skin forming.

25 ml milk
1 tbsp starch
50 g sugar
2 egg yolk

2 bowls

Mix remaining milk, starch, sugar, and egg yolks. Remove vanilla bean from the pot and gently re-heat vanilla milk. Slowly add starch mixture and stir thoroughly until sauce thickens. Add to a bowl, stirring often to avoid a skin forming.

Step 3/4

200 g rhubarb
30 g sugar
3 tbsp white wine

Wash rhubarb and cut into 3-cm/1.25-in. thick slices. Combine with sugar and white wine in a pot set over medium-high heat and let cook for approx. 10 min., or until rhubarb is softened.

Step 4/4

For the pancake, pre-heat oven to 230°C/440°F. Add eggs and sugar to a bowl and beat until combined. Stir in maple syrup, salt, flour, and milk. Melt some butter in an ovenproof pan set over high heat and swirl to grease the pan. Add batter to the pan and bake for approx. 12 – 15 min., or until golden brown. Remove from oven, top with stewed rhubarb and serve with vanilla sauce. Enjoy!

2 eggs
20 g sugar
2 tbsp maple syrup
¼ tsp salt
65 g flour
125 ml milk
1 tbsp butter

oven
ovenproof pan
bowl
hand mixer with beaters

For the pancake, pre-heat oven to 230°C/440°F. Add eggs and sugar to a bowl and beat until combined. Stir in maple syrup, salt, flour, and milk. Melt some butter in an ovenproof pan set over high heat and swirl to grease the pan. Add batter to the pan and bake for approx. 12 – 15 min., or until golden brown. Remove from oven, top with stewed rhubarb and serve with vanilla sauce. Enjoy!